Preheat oven to 170?C. Heat 1 tablespoon oil on a medium heat in a
casserole dish or ovenproof saucepan with a lid. Add onion and cook
stirring until softened. Add pancetta, garlic and mushrooms cook for
further 2 minutes. Stir through rice until coated.

Add white wine and allow to reduce for 1 minute. Pour in stock, cover with
lid and place in oven for 25 – 30 minutes or until all liquid has been
absorbed. To serve stir in parmesan and basil and season well.

This entry was posted
on Saturday, April 21st, 2007
and is filed under Recipies.
You can follow any responses to this entry through the RSS 2.0 feed.
You can skip to the end and leave a response. Pinging is currently not allowed.